Fabulous Beef Tenderloin

Outstanding! This is our go to when entertaining. It’s fool proof, and absolutely delicious.

Great flavor

I make this with coconut aminos instead of soy . Far less salty and I think it has more depth than soy .

Excellent!!!

Super easy to make and so good!

Delicious! No fail every time.

The easy way to host a party- casual or formal. No need to even measure as you can’t put too much or too little soy sauce or butter.

The sauce had no depth of flavor. It tasted like soy sauce and of course was very salty. I would not recommend making this for such an expensive piece of meat. Very disappointing.

It was truly fabulous! I doubled the sauce but used 1/2 soy sauce, 1/2 red wine with the butter. Roasted mushrooms and onions in sauce after meat was done. The best and easiest tenderloin recipe I have made!

The title isn’t hyperbole. This really is fabulous. I used an entire tinder loin, adjusted the butter and soy sauce for the larger cut of meat, and used a meat thermometer to take the guess work out.

Amazing! Such a hit with my guests. I used low-sodium soy sauce and placed the roast on a bed of onions and baby Bella mushrooms. Roasted to 140 degrees F. Took almost 90 min for a 5.5lb roast. Still salty, but delish.

Suprisingly good – made as written, will add pepper next time 😉

Bring beef tenderloin to room temperature before roasting. I substituted 3/8 cup red wine and 3/8 cup low-salt soy sauce instead of all soy sauce and used unsalted butter. I also added mushrooms and onion before roasting. Tent meat while it rests before slicing.

This is really delicious. I used a stick of butter, half cup of soy sauce and half cup red wine and a tablespoon of garlic. I also increased cooking time to 30 minutes then left in the hot oven another 30 minutes. Turned out perfectly and was super easy.

This is my new go to for beef tenderloin. it’s so simple and easy. the cooking time never seems to work for me and I always have to cook it a little more but it’s still an amazing recipe. Even my picky eaters go for seconds. I use the recipe as is and just throw onions and garlic on it. Throw it in the Dutch oven and set. I typically cut it into tips and serve it over pasta with a creamy sauce. so good. thank you for this recipe!!!

I’ve been making this recipe since 2007. I wouldn’t change a thing! So delicious and so easy to make. It’s a family favorite!

I made this today for Easter & it was excellent. We love making beef tenderloin for special occasions and have made several different recipes. This one was SO easy and absolutely delicious. I did make a few changes, doubled the sauce (which may have been unnecessary because I have a lot leftover), topped it with chopped fresh garlic and sliced onions before putting in the oven. I was going to put mushrooms in the pan before it was done, but it was done earlier than expected, so I sauteed them in butter separately, then added pan juices to the mushrooms & arrowroot (gluten free thickener) to make a gravy. I also made the blue cheese sauce from the blue cheese beef tenderloin recipe on this site & served on the side. It was delicious with both the gravy and the blue cheese sauce AND also with both sauces together!! Yum!

I had an 8.80lb tenderloin roast to make for Easter. (2 tied together) I have never made one & was nervous of ruining dinner. Followed the recipe/doubled, I DID season all sides with s,p, granulated onion, garlic & rosemary. I did flip it twice at start,10 mins each time. Added sliced mushrooms last 15mins. My total time was 1hr 45mins with 15mins rest after. It was med-well, ends definitely had that delish crisp to them. NOT tough or overcooked BUT next time will do 1&1/2hr cook time with 15min rest & everyone thought it was better then Lelli’s or Flemmings so it was a major win & will make a rotation for our big holiday dinners.

Very Good! I use deer tenderloin and it came out excellent. Will definately use this recipe again!

This recipe is amazing! Have made it several times and it is perfect every time. Here are a couple of recommendations/modifications/suggestions I make to the recipe: 1. I slice a large onion and place the onion slices all over the bottom of the baking dish before placing the meat in the dish. 2. I let the meat sit at room temperature for 1-2 hours before prepping/baking. 3. I ask the butcher to trim the tenderloin for me, and he always grinds the trimmings into some terrific ground beef, which we usually freeze to use later for burgers, spaghetti, etc. Tenderloin is an expensive cut of meat, so it’s good to get the ground beef from it as well. 4. If you have any leftover beef tenderloin, use it the next day to make philly cheese steaks-they are divine! Use good kaiser rolls-butter them and then grill them for a little crunch. Put the leftover tenderloin and onions and sauce in a pan and reheat it on medium (sometimes I sautee additional onion if there isn’t enough left from the previous night’s recipe). When meat is reheated through, ad slices of provolone (depending on how many sandwiches you are making), and once the cheese is melted, put the meat and cheese on the crunchy rolls. Trust me when I say that these cheesesteaks are absolutely terrific!!

This was wonderful. I took another reviewers suggestion and did half the soy sauce with the other half red wine, added garlic powder and used unsalted butter. Thank you for the recipe Debbie and the recipe tweaks “Pimpin in the kitchen”